My go-to are my ribs, everyone in my circle of friends and family raves about my ribs, I use a combo of 3 different rubs. Dry rub, never wrapped and never sauced. I have an older gentlemen who goes to a nearby town once a month to buy 3-packs of ribs and bring them to me to cook for him and he gives me a rack for doing it. It's win-win, he gets 2 racks of "awesome, world-class" ribs (his words, not mine) and I get to do something nice for someone who can't do it for themselves plus I get a free snack.
My personal favorite though is brisket on the stickburner. Extra fatty and extra seasoning.
My most favorite restaurant-good dish that I use pellets for is pulled beef nachos. Make pulled beef (just like making pulled pork, except use a chuck roast and peppery brisket-style seasonings, otherwise technique is nearly identical). Then make up a cookie sheet full of good tortilla chips like On The Boarder or Snyder's, layer on the pulled beef and your favorite cheeses, I like Havarti, Mont Jack and cheddar mix. Cook in the pellet grill at let's say 300-350 until the cheese is good & melted. Then add your favorite toppers. The chips actually take on just a hint of pellet smoke in the brief time they're in there, and they are actually HOT when you eat them- it's definitely restaurant-good or better! To be honest, next to brisket I am more proud of this than even my ribs.
My personal favorite though is brisket on the stickburner. Extra fatty and extra seasoning.
My most favorite restaurant-good dish that I use pellets for is pulled beef nachos. Make pulled beef (just like making pulled pork, except use a chuck roast and peppery brisket-style seasonings, otherwise technique is nearly identical). Then make up a cookie sheet full of good tortilla chips like On The Boarder or Snyder's, layer on the pulled beef and your favorite cheeses, I like Havarti, Mont Jack and cheddar mix. Cook in the pellet grill at let's say 300-350 until the cheese is good & melted. Then add your favorite toppers. The chips actually take on just a hint of pellet smoke in the brief time they're in there, and they are actually HOT when you eat them- it's definitely restaurant-good or better! To be honest, next to brisket I am more proud of this than even my ribs.
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